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Quick High-Protein Cottage Cheese Egg Bake Recipe

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A quick and easy egg bake made with cottage cheese for a creamy, protein-packed breakfast or dinner. Ready in 30 minutes with simple ingredients, it’s perfect for busy mornings or last-minute gatherings.

Ingredients

Scale
  • 8 large eggs (room temperature if possible)
  • 1 cup cottage cheese (full-fat or 2%)
  • ½ cup shredded cheddar cheese (sharp or mild)
  • ¼ cup milk (any kind)
  • ½ teaspoon salt (kosher preferred)
  • ¼ teaspoon black pepper (freshly ground)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup chopped bell pepper (any color)
  • ¼ cup chopped green onion (divided)
  • ¼ cup cooked bacon crumbles (optional)
  • ¼ cup chopped spinach (fresh or frozen-thawed-and-squeezed-dry)

Instructions

  1. Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish with non-stick cooking spray or butter.
  2. Chop bell pepper and green onion. If using frozen spinach, squeeze out as much water as possible.
  3. In a large mixing bowl, crack 8 eggs. Add milk, salt, pepper, garlic powder, and onion powder. Whisk until yolks and whites are completely combined (about 30 seconds).
  4. Add cottage cheese to the egg mixture. For a smoother texture, blend half the cottage cheese in a food processor or blender for 10-15 seconds before adding. Stir to combine.
  5. Fold in shredded cheddar, chopped bell pepper, most of the green onion (reserve 1 tablespoon for topping), bacon crumbles (if using), and spinach. Stir gently until evenly distributed.
  6. Pour mixture into the greased baking dish. Sprinkle remaining green onion on top. Optionally, add extra shredded cheddar on top.
  7. Bake for 22-28 minutes, until the center is just set (jiggles slightly but not liquid). A toothpick inserted in the center should come out clean or with a few moist crumbs. Start checking at 22 minutes.
  8. Let the egg bake rest for 5 minutes before cutting into 6 squares. Serve warm.

Notes

For best results, use room temperature eggs. Pre-cook watery vegetables like mushrooms or zucchini to avoid sogginess. Let the egg bake rest for 5 minutes before cutting. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: cottage cheese egg bake, high protein breakfast, quick egg bake, easy egg casserole, healthy breakfast, low carb breakfast, gluten free breakfast

Find it online: https://prismtaste.com/quick-high-protein-cottage-cheese-egg-bake-recipe/